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Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both

  • T. M. S. Wolever (a1), D. J. A. Jenkins (a1), R. Nineham (a1) and K. G. M. M. Alberti (a1)

Abstract

1. The influence of the dose and the form in which guar gum was given on the degree of ‘flattening’of blood glucose curves was studied in five subjects using meals of bread and soup containing 5 or 10 g guar gum.

2. When 5 g guar gum was added to bread the peak increase of blood glucose was reduced by 41% (P < 0.002), with 5 g guar in soup, the reduction was 54% (P < 0.001) while a reduction of 68% (P < 0.001) was seen with 10 g guar gum (5 g in bread and 5 g in soup). The corresponding reduction in insulin peak increases were 37% (P < 0.002), 50% (P < 0.001) and 65% (P < 0.001) respectively.

3. The difference between the two 5 g doses was not significant with respect to the reduction of the peak increases in blood glucose and serum insulin; however the difference between the 5 g dose in bread and the increases in blood glucose and serum insulin; however the difference between the 5 g dose in bread and the 10 g dose was significantly different (P < 0.002 for glucose, P < 0.01 for insulin).

4. The results indicate that as little as 5 g guar gum may reduce the glycaemia following a 45 g carbohydrate meal, but perhaps due to earlier and more complete mixing, guar gum is most effective when added to the liquid phase of the meal.

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References

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Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both

  • T. M. S. Wolever (a1), D. J. A. Jenkins (a1), R. Nineham (a1) and K. G. M. M. Alberti (a1)

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